Pan Roasted Duck Breast with Fermented Pear, Pear and Parsnip Puree, Charcoal Meringue, Savoury Granola and Parmesan Gel
- The Fairmont Winnipeg
- 2 servings
- 3 to 4 pears, cut in 1/8’s and cored
- ½ cup sun-dried raisins
- ½ cup pecans, chopped
- 2 teaspoons sea salt
- Juice of 1 or 2 lemons
- 1 onion, finely chopped
- 1 tablespoon grated ginger
- ½ cup (or more) filtered water
- 1 quart glass jar with lid, sanitized
- 2 pounds parsnips, peeled and cut into 2inch pieces
- 1 russet potato (about 12 ounces), cut into 1inch pieces
- 1 pear, peeled, cored, and cut into 1inch pieces
- 1 1/2 teaspoons coarse salt
- 2/3 cup heavy cream
- 1 tablespoon Cognac
- 2 tablespoons unsalted butter, at room temperature
Charcoal Meringue Shards
- 4 egg whites
- 9oz sugar
- 4 tablespoons activated charcoal powder
- 3 cups old fashioned oats
- 1 ¼ roasted and hulled pistachios
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 3 tsp paprika
- 1 tbsp. minced garlic
- ¾ cup olive oil (this sets this recipe apart)
- 1 cup maple syrup
- ½ cup light brown sugar
- 1 teaspoon salt
- 2 cup of Parmesan, grated
- 1 ½ cups of water
- 24g xanthan gum
Pan Roasted Duck Breast
- 2 Muscovy duck breasts
- Kosher salt and freshly ground black pepper
- Mixed wildflowers
- Mix the pears, raisins and nuts together in a large metal bowl.
- Add salt, lemon juice, onion, and spices, and mix well with a wooden spoon. Allow the mixture to set undisturbed for 20 to 30 minutes.
- This is a good time to get your jar sanitized.
- Using a wooden spoon, pack the pear mixture tightly into the jar. Pound down lightly so that the fruit is compressed and the liquid rises.
- Add room-temperature filtered water as necessary to bring liquid level with the fruit mixture, having it all come to about 1 inch below the top of the jar.
- Cover with an airlock or standard disc-and-band lid. Burp standard lids regularly. Place in a location away from direct sunlight.
- Keep at room temperature 2 to 4 days before moving the pears to cold storage or to the refrigerator.
- For service pull the pears out of the liquid and pan roast.
Pear and Parsnip Puree
- In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
- In two batches, puree half the parsnip potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth.
- Repeat process and combine both batches in saucepan.
- Stir in remaining 1/2 teaspoon salt and Cognac.
- Serve warm with the duck
Charcoal Meringue Shards
- For the meringue shards, preheat the oven 150 F.
- Line a baking tray with a silicone mat or a sheet of baking parchment.
- Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed. Gradually whisk in the sugar and charcoal powder a little at a time, until the meringue mixture is glossy.
- Spread the meringue in a thin, even layer all over the lined baking tray using a palette knife. Bake in the oven for 3-4 hours, or until completely dried out.
- Bend the silicone mat or lining paper to break the meringue into shards.
- Remove the meringue shards from the silicone mat using a palette knife and set aside to cool.
- Toss all ingredients to coat evenly.
- Transfer mix to a parchment-lined baking sheet and place in oven.
- Bake at 300 F degrees tossing every 10 min, until golden and toasted, (about 45 min).
- Bring the Parmesan and water to the boil. Remove from the heat and leave to infuse for 30 minutes, depending on the strength of the cheese
- Pass through a sieve and sprinkle in the xanthan gum, blitzing with a hand blender until the gel thickens.
- Season with salt and transfer to a squeeze bottle
Pan Roasted Duck Breasts
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes.
- Reserve rendered duck fat.
- Turn the duck breasts over and sear for 1 minute.
- Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare.
- Let the duck breasts rest for 5 minutes and then thinly slice.
Assembly and Service
- Divide the parnsip puree and spoon evenly between two plates.
- Carefully place granola and fermented pear slices on each plate.
- Add thinly sliced duck breast to each plate.
- Garnish with parmesan gel, meringue shards and wild flowers
Fall is the perfect time of year for long and elaborate dinner parties with good wine and a fire crackling in the background. For those feeling brave and looking to try their hand at a surprisingly simple, but impressive looking chef’s dish, Executive Chef Eraj shares his recipe for pan roasted duck breast with sweet, local pears. This recipe has several elements which can be prepared in the days before your dinner party or substituted out as need be. Serve on toasted brioche for a decadent twist on lunch.
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